Super Bowl Beer Chili

It’s January and you know what that means… SUPER BOWL!  This year, I wanted to make something that tastes great, can feed a large group of people and is great for left overs. The extreme cold weather we’ve been having over the last few weeks has helped me to make my decision – chili of course! I’ve only used the recipe below for family dinners, but it can also be used as an appetizer for your Super Bowl party this year. Set up a topping bar and you have a snack fit for an MVP!

Super Bowl Beer Chili

Ingredients (Serves 6 – 8 people):

  • 1 large yellow onion (diced)
  • 3 pounds ground beef
  • 1 large green pepper (diced)
  • 1 large jalapeno pepper (diced)
  • 1 shallot (diced)
  • 1 bulb of garlic (minced)
  • 2 tsp. olive oil
  • 2 tsp. black pepper
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • ¼ teaspoon chili powder
  • 1 tsp. garlic powder
  • 1 can (15.5 oz.) white beans (strained)
  • 1 can (15.5 oz.)  pinto beans (strained)
  • 1 can (15.5 oz.) red kidney beans (strained)
  • 1 (6 oz.) can tomato paste
  • 1 (14.5 oz.) can oven roasted tomatoes
  • 12 oz. beer (You can use any beer you have on hand, but wheat beers, stouts and porters seem to work well)
  • 2 cups shredded cheddar cheese
  • Sour Cream (1.5 lbs.)
  • Scallions (for garnish)

Cooking Directions:

  1. In a large skillet, brown chopped ground beef.
  2. In a large sauté pan, heat 2 tsp. olive oil over medium heat.
  3. Add olive oil, onion, garlic and sauté for about 5 minutes.
  4. Add green pepper, shallot and jalapeno.
  5. Strain ground beef and add to sauté pan. Stir thoroughly.
  6. Add beans, tomato paste, roasted tomatoes and garlic powder. Stir.
  7. Add beer.
  8. Transfer contents to crock pot.
  9. Cook on high for 3 hours and then set to low for another 2 hours.
  10. Spoon chili into bowls.
  11. Top with cheddar cheese, sour cream and scallions for garnish.
  12. Serve with fresh crusty bread or tortilla chips.

Dobrou Chut’!

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